Chick-fil-A opened this morning right by me in Portage. I drove by it last night on my way home from work, saw at least 40 tents in the parking lot. If you stayed 24 hours on the premises leading up to this morning, you get free chicken sandwiches for a year.

I guess they are re-routing traffic into the Southland strip mall that it's on the edge of. I'll go check it out on Saturday.

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SHOCKULAR:

Where to start? I mean, the first thing with pea soup is the texture, okay?I've had watery pea soup, it's AWFUL.Uh, I've had gelatinous, thick pea soup, it's TERRIBLE.Pea soup, much like clam chowder, needs to have that consistency first, that you can stand the spoon up in it, but the spoon soon tilts, that's the consistency you want.Number two: Uh, pea soup on it's own can be a little bland. It wants, uh, a fairly aggressive peppering and salting.Number three: Pea soup needs a fine dice of ham. Not bacon, not any other meat, not turkey. It needs a fine dice of ham.Uh, number four: Uh, pea soup scorches easily. You don't wanna heat it on a high heat. You wanna heat it on medium low, just until it's warmed through.Uh, number five: Pea soup is best made, uh, by hand, not out of a Campbell's can. And the key to pea soup, you want a ham bone, uh, for the stock you make, uh, to, to boil your peas.

Death Roe wrote:Chick-fil-A opened this morning right by me in Portage. I drove by it last night on my way home from work, saw at least 40 tents in the parking lot. If you stayed 24 hours on the premises leading up to this morning, you get free chicken sandwiches for a year.

I guess they are re-routing traffic into the Southland strip mall that it's on the edge of. I'll go check it out on Saturday.

Death Roe wrote:Chick-fil-A opened this morning right by me in Portage. I drove by it last night on my way home from work, saw at least 40 tents in the parking lot. If you stayed 24 hours on the premises leading up to this morning, you get free chicken sandwiches for a year.

I guess they are re-routing traffic into the Southland strip mall that it's on the edge of. I'll go check it out on Saturday.

Death Roe wrote:Chick-fil-A opened this morning right by me in Portage. I drove by it last night on my way home from work, saw at least 40 tents in the parking lot. If you stayed 24 hours on the premises leading up to this morning, you get free chicken sandwiches for a year.

I guess they are re-routing traffic into the Southland strip mall that it's on the edge of. I'll go check it out on Saturday.

CORNER BLITZ wrote:only reason I can think of LC being that high is because people are fat and poor so a $5 pizza is huge

It does taste better than Jets and Dominos, though...

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SHOCKULAR:

Where to start? I mean, the first thing with pea soup is the texture, okay?I've had watery pea soup, it's AWFUL.Uh, I've had gelatinous, thick pea soup, it's TERRIBLE.Pea soup, much like clam chowder, needs to have that consistency first, that you can stand the spoon up in it, but the spoon soon tilts, that's the consistency you want.Number two: Uh, pea soup on it's own can be a little bland. It wants, uh, a fairly aggressive peppering and salting.Number three: Pea soup needs a fine dice of ham. Not bacon, not any other meat, not turkey. It needs a fine dice of ham.Uh, number four: Uh, pea soup scorches easily. You don't wanna heat it on a high heat. You wanna heat it on medium low, just until it's warmed through.Uh, number five: Pea soup is best made, uh, by hand, not out of a Campbell's can. And the key to pea soup, you want a ham bone, uh, for the stock you make, uh, to, to boil your peas.

Death Roe wrote:Chick-fil-A opened this morning right by me in Portage. I drove by it last night on my way home from work, saw at least 40 tents in the parking lot. If you stayed 24 hours on the premises leading up to this morning, you get free chicken sandwiches for a year.

I guess they are re-routing traffic into the Southland strip mall that it's on the edge of. I'll go check it out on Saturday.

My mom has been excited about that Chick-fil-A opening for months. I'm personally going to give it a month or two to let the novelty wear off before I go indulge. I was walking distance from one in Cleveland for 2 years, so it's not quite as special to me anymore, but I still love their sandwiches.

Death Roe wrote:Chick-fil-A opened this morning right by me in Portage. I drove by it last night on my way home from work, saw at least 40 tents in the parking lot. If you stayed 24 hours on the premises leading up to this morning, you get free chicken sandwiches for a year.

I guess they are re-routing traffic into the Southland strip mall that it's on the edge of. I'll go check it out on Saturday.

My mom has been excited about that Chick-fil-A opening for months. I'm personally going to give it a month or two to let the novelty wear off before I go indulge. I was walking distance from one in Cleveland for 2 years, so it's not quite as special to me anymore, but I still love their sandwiches.

The novelty doesn't wear off apparently. I tried to go to the one in Somerset for a late lunch a couple of weeks ago. The line wrapped all the way around the food court practically.

Where to start? I mean, the first thing with pea soup is the texture, okay?I've had watery pea soup, it's AWFUL.Uh, I've had gelatinous, thick pea soup, it's TERRIBLE.Pea soup, much like clam chowder, needs to have that consistency first, that you can stand the spoon up in it, but the spoon soon tilts, that's the consistency you want.Number two: Uh, pea soup on it's own can be a little bland. It wants, uh, a fairly aggressive peppering and salting.Number three: Pea soup needs a fine dice of ham. Not bacon, not any other meat, not turkey. It needs a fine dice of ham.Uh, number four: Uh, pea soup scorches easily. You don't wanna heat it on a high heat. You wanna heat it on medium low, just until it's warmed through.Uh, number five: Pea soup is best made, uh, by hand, not out of a Campbell's can. And the key to pea soup, you want a ham bone, uh, for the stock you make, uh, to, to boil your peas.

WhiteBoyHatcher wrote:Dominos has upped their quality. I would never order their hand tossed, and they need to step their pepperoni game up but the pan is a pretty good pie. Brooklyn style isn't bad either.

Everything BUT their pizza is pretty solid. Good chicken, good calzones and subs.

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SHOCKULAR:

Where to start? I mean, the first thing with pea soup is the texture, okay?I've had watery pea soup, it's AWFUL.Uh, I've had gelatinous, thick pea soup, it's TERRIBLE.Pea soup, much like clam chowder, needs to have that consistency first, that you can stand the spoon up in it, but the spoon soon tilts, that's the consistency you want.Number two: Uh, pea soup on it's own can be a little bland. It wants, uh, a fairly aggressive peppering and salting.Number three: Pea soup needs a fine dice of ham. Not bacon, not any other meat, not turkey. It needs a fine dice of ham.Uh, number four: Uh, pea soup scorches easily. You don't wanna heat it on a high heat. You wanna heat it on medium low, just until it's warmed through.Uh, number five: Pea soup is best made, uh, by hand, not out of a Campbell's can. And the key to pea soup, you want a ham bone, uh, for the stock you make, uh, to, to boil your peas.

Where to start? I mean, the first thing with pea soup is the texture, okay?I've had watery pea soup, it's AWFUL.Uh, I've had gelatinous, thick pea soup, it's TERRIBLE.Pea soup, much like clam chowder, needs to have that consistency first, that you can stand the spoon up in it, but the spoon soon tilts, that's the consistency you want.Number two: Uh, pea soup on it's own can be a little bland. It wants, uh, a fairly aggressive peppering and salting.Number three: Pea soup needs a fine dice of ham. Not bacon, not any other meat, not turkey. It needs a fine dice of ham.Uh, number four: Uh, pea soup scorches easily. You don't wanna heat it on a high heat. You wanna heat it on medium low, just until it's warmed through.Uh, number five: Pea soup is best made, uh, by hand, not out of a Campbell's can. And the key to pea soup, you want a ham bone, uh, for the stock you make, uh, to, to boil your peas.

WhiteBoyHatcher wrote:Dominos has upped their quality. I would never order their hand tossed, and they need to step their pepperoni game up but the pan is a pretty good pie. Brooklyn style isn't bad either.

I don't like it when people call it a pie. It annoys me. Whatever. It's my problem not yours. Call it what you want. Fuck you.

_________________I didn’t move, speak, or change my facial expression in any way during the awkward silence that followed.

WhiteBoyHatcher wrote:Dominos has upped their quality. I would never order their hand tossed, and they need to step their pepperoni game up but the pan is a pretty good pie. Brooklyn style isn't bad either.

I don't like it when people call it a pie. It annoys me. Whatever. It's my problem not yours. Call it what you want. Fuck you.

Never in my wildest imagination did I think Little Caesars would be in the top 5. Except in commercials, maybe.

Had Chick-Fil-A a couple times when we were down in Tallahassee. Everyone was raving about it but I just didn't get it. It was an okay chicken sandwich but honestly I'd rather have a Wendy's Spicy Chicken any day. Papa John's is the worst pizza I've ever had. I have no idea why that's #2. Little Caesars is only a little better, but it's terrible too. What the hell is wrong with this list? My top 5 would be:

Where to start? I mean, the first thing with pea soup is the texture, okay?I've had watery pea soup, it's AWFUL.Uh, I've had gelatinous, thick pea soup, it's TERRIBLE.Pea soup, much like clam chowder, needs to have that consistency first, that you can stand the spoon up in it, but the spoon soon tilts, that's the consistency you want.Number two: Uh, pea soup on it's own can be a little bland. It wants, uh, a fairly aggressive peppering and salting.Number three: Pea soup needs a fine dice of ham. Not bacon, not any other meat, not turkey. It needs a fine dice of ham.Uh, number four: Uh, pea soup scorches easily. You don't wanna heat it on a high heat. You wanna heat it on medium low, just until it's warmed through.Uh, number five: Pea soup is best made, uh, by hand, not out of a Campbell's can. And the key to pea soup, you want a ham bone, uh, for the stock you make, uh, to, to boil your peas.

Watch Out Pylon! wrote:Travis should let Turtleneck out of his pit. It's the right thing to do.

FREE TURTLENECK!

Travis ate him. He split the corpse with Greenway.

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SHOCKULAR:

Where to start? I mean, the first thing with pea soup is the texture, okay?I've had watery pea soup, it's AWFUL.Uh, I've had gelatinous, thick pea soup, it's TERRIBLE.Pea soup, much like clam chowder, needs to have that consistency first, that you can stand the spoon up in it, but the spoon soon tilts, that's the consistency you want.Number two: Uh, pea soup on it's own can be a little bland. It wants, uh, a fairly aggressive peppering and salting.Number three: Pea soup needs a fine dice of ham. Not bacon, not any other meat, not turkey. It needs a fine dice of ham.Uh, number four: Uh, pea soup scorches easily. You don't wanna heat it on a high heat. You wanna heat it on medium low, just until it's warmed through.Uh, number five: Pea soup is best made, uh, by hand, not out of a Campbell's can. And the key to pea soup, you want a ham bone, uh, for the stock you make, uh, to, to boil your peas.

Where to start? I mean, the first thing with pea soup is the texture, okay?I've had watery pea soup, it's AWFUL.Uh, I've had gelatinous, thick pea soup, it's TERRIBLE.Pea soup, much like clam chowder, needs to have that consistency first, that you can stand the spoon up in it, but the spoon soon tilts, that's the consistency you want.Number two: Uh, pea soup on it's own can be a little bland. It wants, uh, a fairly aggressive peppering and salting.Number three: Pea soup needs a fine dice of ham. Not bacon, not any other meat, not turkey. It needs a fine dice of ham.Uh, number four: Uh, pea soup scorches easily. You don't wanna heat it on a high heat. You wanna heat it on medium low, just until it's warmed through.Uh, number five: Pea soup is best made, uh, by hand, not out of a Campbell's can. And the key to pea soup, you want a ham bone, uh, for the stock you make, uh, to, to boil your peas.

Chick-fil-A employees near Orlando, Fla., went to work on Sunday after the mass shooting at a gay nightclub in the city, breaking a longstanding restaurant policy of remaining closed on Sundays.

Employees provided food to people who were donating blood and to law enforcement officers who were part of the response effort, AL.com reported.

Chick-fil-A has faced criticism and boycotts from the LGBT community in the past because of comments by the company's CEO opposing same-sex marriage. The chain has been closed on Sundays since 1946 to allow restaurant employees a day of rest and worship.

"We love our city and love the people in our community. ‪#‎ prayfororlando‬ " the restaurant said in a Facebook post on Sunday.

_________________The urge to save humanity is almost always a false front for the urge to rule. – H. L. Mencken